Method:

Using a mini food processor, ground the chicken but make sure that it’s corsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. You migh cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.

Chicken Shu Mai (Siu Mai)

Chicken Shu Mai (Siu Mai) is a popular dim sum item. Learn how to make chicken shu mai with this quick and amazing recipe that is better than Chinatown!!

I know many of you love shu mai or siu mai, those little morsels of ground meat wrapped with wonton skin, and served at dim sum restaurants in Chinatown. These dainty steamed dumplings comes in a small bamboo steamer and they are so good that every bite is always bursting with the freshness and juicy goodness of the filling.

I love dim sum and you can often find me at dim sum restaurants on the weekends. Once in a while, I like to make my own dim sum and shu mai is one of my favorite items to make.

While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling. The recipe is very easy, calls for ground chicken. All the ingredients can be easily found at regular stores and everyone can try this chicken shu mai recipe at home!

I love dim sum but never eat shu mai because of the pork. There are many of us who are not Muslim but don’t eat pork, and it’s nice to find a recipe for something I think I would love, but have never tried. Thanks!

Are you kidding me? They are so bewdeeful, RM! I eat pork but somehow have never liked the taste of pork in siu mai, this recipe is excellent. I have never tried my hand at Tim Sum, I really should give it a go soon. Homeware Shops are my BIGGEST weakness!, so I can understand how you feel. Love your pics too!

Anonymous – apologies, it was a mistake and I had deleted it. I didn’t use rice wine for this halal chicken shu mai, but accidentally wrote that in my recipe. I must be thinking of the non-halal version I guess. :P

well, what can i say?? it’s much more different than i do.. but it does taste good.. and i really enjoy it.. just like my boss said ‘ different chef comes with different menu or style’ so, good work.. i really love it..

Those dumplings are gorgeous (photos are stunning, too)! I recently discovered shu mai and I’m eager to try making some myself. This looks like a terrific recipe; I like the twist of using chicken. Thank you!

My uncle, who's from the Philippines, has been craving for shiu mai ever since he came to live with us in the Middle East. But pork is a big no-no in our Muslim home! So I will definitely try this soon. Maybe I can surprise him on his birthday with these. (The test batches are MINE, though mwahahaha.)

Cooking is an adventure and oyster sauce + pork should go well together so
if will be fun to experiment. The most important issue here is the result in taste and oyster sauce will simply enhance it but may affect the color of the siu maiby making it a bit darker.

i luv Chinese food….great to know Rasa Malaysia….as i can try to cook on my own now…btw…to all Muslim readers who share the same taste…u can try HALAL dim sum (chinese cuisine] in Bangi area..MOHD CHAN restaurant…nice place and great taste

Hi there, Thanks for the effort to make Halal Shiu Mai recipe. I love chinese food and this is will help me to make my own cos it is hard to get Halal dumpling in here at Melb. well I will wait for your next Halal recipe! two thumbs up!

My problem with shui mai is that the pork or chicken doesnt stick 100%. Thst is why they don’t stand but flattens by about 40%. Yours stands. What do I do wrong? One friend said I should put more flour but I don’t like the taste of too muh flour.